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Andrew McConnell's spiced cauliflower salad

Name: Spiced cauliflower salad Andrew McConnell
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 8 white peppercorns; 1 tsp coriander seeds; 1/2 tsp cumin seeds; 1/4 tsp fennel seeds; 1 large cauliflower, trimmed, cut into florets; 1/3 cup (80ml) extra virgin olive oil; 2 long green shallots (white and light-green part only), thinly sliced; Juice of 1 lemon; 1 green bird’s eye chilli (seeds removed – optional), thinly sliced; Seeds from 1/2 a pomegranate; Mint & flat-leaf parsley leaves, to serve

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15m

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

May 25, 2018

This salad was inspired by my first trip to Istanbul. During my visit I ate the most delicious vegetable dishes. What struck me about all of them was their intense flavour. More often than not, the vegetables were prepared during the day and left to marinate at room temperature, allowing the flavours to really develop. Now, this is how I usually cook at home, says Andrew.

8 white peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1 large cauliflower, trimmed, cut into florets
1/3 cup (80ml) extra virgin olive oil
2 long green shallots (white and light-green part only), thinly sliced
Juice of 1 lemon
1 green bird’s eye chilli (seeds removed – optional), thinly sliced
Seeds from 1/2 a pomegranate
Mint & flat-leaf parsley leaves, to serve

Method

1.

Preheat the oven to 200°C.
2.

Place peppercorns and coriander, cumin and fennel seeds on a baking tray and toast for 2 minutes or until fragrant. Stand to cool slightly then, using a mortar and pestle, pound until coarsely ground (alternatively, use a spice grinder). Toss cauliflower and oil in a large bowl.
3.

Toss cauliflower and oil in a large bowl. Heat a large non-stick frypan over medium-high heat. Add cauliflower and cook, stirring occasionally, for 8-9 minutes or until golden and barely cooked through. Add spice mixture and cook, stirring constantly, for 1 minute or until well combined. Transfer to a bowl and toss through shallots, lemon juice, chilli and 1/2 tsp salt flakes. (If you like, stand for at least 1 hour before serving to allow the flavours to develop.)
4.

Transfer cauliflower mixture to a serving bowl. Scatter with pomegranate, mint and parsley to serve.